Potato Chip Chocolate Chip Cookies Recipes

POTATO CHIP-CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners' sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.
• On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.
• In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.
• Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
• In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
• Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
• Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
• Beat in the egg, then the egg white and vanilla.
• Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
• Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
• Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
• Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
• Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
• Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

POTATO CHIP COOKIES

Steps:

• In a bowl, cream butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour. Bake at 350° for 12-15 minutes or until lightly browned.

WHITE CHOCOLATE POTATO CHIP COOKIES!

Steps:

• Preheat oven to 375 degrees.
• Cream shortening and sugars. Add eggs and vanilla; beat well.
• Sift flour and baking soda and stir into creamed mixture.
• Add crushed potato chips and white chocolate chips. Stir to integrate fully.
• Drop by heaping spoonfuls onto GREASED cookie shhet.
• Bake for 10 to 12 minutes.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Sift together flour, baking soda, and salt.
• 3. Cream butter, brown sugar, and sugar together until fluffy. Add eggs and vanilla and mix just until well blended. Add flour mixture and blend well. Fold in chocolate chips and potato chips.
• 4. Drop onto ungreased cookie sheets (I use a scoop that holds just over 1 tablespoon of dough.) Bake for 15 min. or until they just begin to turn golden brown.
• 5. Let cool on cookie sheet for 1-2 min. Remove to wire cooling racks until cool.
• 6. They are best when they have cooled completely. Enjoy!